Maxima Nutria

Mix in the kitchen aid flour, sugar and butter until crumbled.
Then add egg yolk to combine all together.
Bake 160c 15-20 mins

(Egg white replacer)

Mix

Italian Meringue cook 114c

Combine water and potato and gum in fridge for 30 mins to hydrate
Make italian meringue
Pipe on silpat
Bake 130c for 15-20 mins

Boil sugars and water and seeds for 2mins
drain and bake at 160c for 20mins
Blend in thermo to paste
Combine 50/50 with Cacao Barry Almond 50% praline and Madrifolo 65% chocolate

Melt chocolate to 45c, add sugar, vanilla and oil and water and emulsify then add natur emul and locust bean gum
Set in fridge

Boil for 2 mins and set
Mix sugar with pectin, infuse boil sudachi and add black lime in sudachi juice for 30 mins at 40c, add pectin reboil cool and blend
Micro plane black lime zest to finish

Pipe dark chocolate cremeux into macaron shell and pipe praline into middle. Join macron shells and place on top of sable. Pipe black lime sudachi gel on top and decorate with caramelized pumpkin seeds.